[Sca-cooks] Fermented Cheese was Food Poem

[Philip & Susan Troy]

Also sprach Marian:
>I finally caught up to June 10th and where I responded to Cindy
>about kamakh and it does not appear that anyone has responded to
>that message.
>
>Does anyone on hear know of any modern fermented cheeses?
>
>-M

I'm sorry if I'm coming into this in mid-discussion, but isn't almost
_all_ cheese fermented to some extent? What am I missing here? Or are
you thinking of yeast action and the production of alcohol, rather
than simply bacterial action? Most cheeses (although not all) are
either started and/or soured by some kind of lactic fermentation, and
aged cheeses tend to undergo a structural change due to bacterial
action.

Adamantius